Instructions:
Boil the elbow macaroni as per the instructions on the package until it reaches an al dente texture. Once done, drain and rinse under cold water to cool.
In a large mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, white vinegar, sweet pickle relish, salt, black pepper, paprika, and garlic powder until smooth.
Fold the cooled macaroni into the dressing mixture until each noodle is well-coated.
Carefully mix in the chopped eggs, celery, and red onion, ensuring not to mash the eggs.
Cover the salad and chill in the refrigerator for at least 1 hour to blend the flavors.
Sprinkle with chopped fresh chives before serving.
Prep Time: 15 min | Total Time: 25 min + chilling | Servings: 6-8
